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Instant Pot Vegetable Soup
Prep Time
15 mins
Cook Time
8 mins
Total Time
33 mins

A bright and delicious instant pot recipe.

Course: Soup
Cuisine: American
Keyword: easy dinner, instant pot, vegetable soup
Servings: 6
Calories: 114 kcal
  • 1 tbsp olive oil
  • ½ red bell pepper diced
  • 1 medium carrot diced
  • ½ zucchini diced
  • ½ rib of celery diced
  • ½ small onion diced
  • 1 clove garlic minced
  • ½ tablespoon tomato paste
  • 42 ounces tomato puree
  • 1 cup vegetable stock
  • Salt and Pepper to taste
  1. Select Saute setting. Wait for pot to get hot, then add oil.

  2. Add red bell pepper, carrot, zucchini, celery, onion, and garlic, stirring until tender.

  3. Hit cancel and add tomato paste, tomato puree, vegetable stock, and salt and pepper.
  4. Place on Instant Pot lid and lock it closed. Set vent to sealing.

  5. Press Soup button and make sure it is set to high pressure for 8 minutes.
  6. After the Instant Pot beeps, let it naturally release for 5 mins and then quick release the remaining pressure.
  7. Remove lid and use an immersion blender to puree vegetables.
  8. Serve immediately or freeze for later use.
Recipe Notes

Weight Watchers Freestyle = 2 Points per serving

Nutrition Facts
Instant Pot Vegetable Soup
Amount Per Serving
Calories 114 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 232mg10%
Potassium 994mg28%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 12g13%
Protein 4g8%
Vitamin A 3157IU63%
Vitamin C 38mg46%
Calcium 44mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.